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PREPARATION:Combine first 3 ingredients in a small bowl, stirring well. Firmly press mixture in bottom and 1" up sides of a buttered 9" springform pan. Bake crust at 350 degrees for 8 minutes; cool in pan on a wire rack. Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 1/4 cups sugar. Add egg yolks one at a time, beating after each addition. Stir in sour cream, lime rind, and Key lime juice. Beat egg whites at high speed until stiff peaks form; fold into cream cheese mixture. Pour batter into prepared crust, and bake at 350 degrees for 1 hour and 5 minutes; turn oven off. Partially open oven door; let cheesecake cool in oven 15 minutes. Remove from oven, and immediately run a knife around edge of pan to release sides.
Cool completely in pan on a wire rack; cover and chill 8 hours.
I am sure you know that Key lime juice is sold in bottles, and is quite different from regular lime juice. Hope you try and enjoy this!
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